by Sue Rapley | Feb 10, 2026
Rainbow Salad Ingredients N The Salad: 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves) 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves) 3 cups fresh arugula (or fresh baby...
by Sue Rapley | Jan 30, 2026
Mango Blueberry Salad with Pecans and Basil Vinaigrette Ingredients N The Salad: 6 cups arugula 9 wedges of fresh cut mango 1 1/2 cups blueberries 1 cup pecan halves, toasted N Dressing: 1 (1/2 oz) package fresh basil leaves, chopped 1 garlic clove, minced 2 tbsp...
by Sue Rapley | Dec 29, 2025
Curry Chicken Salad Ingredients N The Salad: One pound rotisserie or cooked chicken cut into bite size pieces (great use of leftovers) 3 stalks celery diced 3 green onions chopped ½ cup currants ¾ to 1 cup mayo (I use Primal Avocado Oil Mayo ) 1 Tablespoon curry...
by Sue Rapley | Dec 23, 2025
Blackberry, Avocado and Arugula Salad Ingredients N The Salad: 5 cups arugula 1 cup blackberries ¾ cup blueberries 1 avocado, diced 1 ½ cups cucumber, sliced thinly ⅓ cup feta (optional) ⅓ cup toasted hazelnuts N The Vinaigrette: ⅓ cup olive oil 2 tbsp freshly...
by Sue Rapley | Dec 15, 2025
Thai-Inspired Peanut Superfood Slaw Recipe Ingredients N The Slaw: 4 cups shredded cabbage (any variety you like, OR, one 12-ounce bag of pre-shredded cabbage) 2 carrots, peeled & julienned or shredded (about 1 cup) 1 red bell pepper, thinly sliced (about 1/2 cup)...
